Baked Ham
Ingredients
Directions
Prepare
Soak the ham in clean water for 1 hour and wipe it dry.
Spread the thin batter all over the ham.
Place the ham in a deep dish with sticks underneath to keep it out of the gravy.
Bake and finish
Bake until fully done and the batter is crusted on the flesh side.
Remove the skin and let it cool.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Ham
- Forms the main body of the dish, and its interior cooks through during baking.
- Thin batter
- Coats the surface and bakes into a crust that adds texture and browning.
The step that matters
Bake until fully done and crusted. A large ham must cook through to the centre, while the batter needs enough heat to set and brown without burning. Watching both the interior and the crust prevents a raw centre or a scorched coating.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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